MILLET WITH ROASTED TOMATOES AND CHICKPEAS (VEGAN, GLUTEN-FREE)
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Measurements: US cups. 1 US cup ~2,4 dl
Ingredients
  • Roasted tomatoes
  • 400 g / ~14 oz mini tomatoes
  • 2 small red onions
  • 1 tbsp olive oil
  • dash of salt & pepper
  • Creamy chickpeas
  • 400 g / ~ 14 oz cooked chickpeas
  • Chickpea marinade:
  • 4 tbsp olive oil
  • 1 tbsp tamari sauce (gluten-free soy sauce)
  • 2 tsp apple cider vinegar or lemon juice
  • 1 tsp ground cumin
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp paprika
  • ½ tsp coconut sugar or other sweetener
  • And:
  • 2,5 dl / 1 cup unsweetened plant-based cream for cooking (I use Kaslink Aito oat cream)
  • Millet
  • Cook millet according to the instructions in the package
  • I used about 2 dl / 0,8 cups millet + 6 dl / 2,5 cups water + 1 Urtekram plant-based palm oil free bouillon
  • To serve: lots of fresh herbs and greens. I had: arugula, basil, oregano, thyme, parsley
Instructions
  1. Preheat oven to 180 C / 356 F.
  2. Cut red onions and tomatoes in half and put in a casserole dish. Splash a little olive oil, and a dash of salt & pepper.
  3. Mix the chickpea marinade ingredients together.
  4. Put chickpeas in another casserole dish, pour over the marinade and oat cream and mix until well combined.
  5. Place both dishes in the oven on the same level and roast for about 35-40 minutes or until tomatoes are soft.
  6. Prepare the millet according to instructions in the package. Rinse with both cold and boiling water and cook with plant-based bouillon for about 25 minutes until soft and fluffy.
  7. Serve roasted tomatoes and creamy chickpeas with fluffy millet and fresh herbs & greens.
Recipe by My Berry Forest at https://www.myberryforest.com/millet-with-roasted-tomatoes-chickpeas-vegan/